re: Homebrewing: In-Process Thread

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Always have been able to. Usually about $150 to start that though. They seem to be dropping in price recently though.

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I'm fine with BR water. I did the RO thing once and it was more of a pain in the arse than anything else. I figured my beer is good enough with BR water.

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I'm fine with BR water.

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I would switch to RO for your next hoppy beer and see if you like the results.

IMO: Our water 'as is' is good for brewing dark beers, but the sodium level and pH are doing you no favors when brewing a lighter / hoppier beer.

Here's a nice recipe for you sour guys. It's rare barrels golden ale recipe which is the base for majority of their beers.

LINK

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That's a pretty standard grist for a sour, the low mash temp is interesting. You would think that would be a super fermentable wort that sac & lacto would chew through before the brett and pedio in those blends had an opportunity to do much.

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From what i understand the low temp is for using one of the advised blends only. For a sach then sour strain, they suggest mashing at 155 i believe.

Also, I find the aromatic, spelt and oats to be a bit different from most sour grists. From what i've been seeing, and what cantillon uses, is usually just pilsner and wheat.

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Adding spelt, flaked oats, golden naked oat, rye to beers that contain brett and bacteria is something that became really popular after Chad Yakobsen started Crooked Stave. His research showed there were components in those cereal grains that brett wasn't able to break down and resulted in a better mouthfeel at lower gravities.

Since then you see these ingredients pop up all the time in more american craft sours and homebrew recipes.

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Hmmm, i may tailor my recipe then to add some of these. I was concerned that the 60/40 2 row to wheat would be a little thin, especially if it finished below 1.010

I think (been a while) that CY recommended something around 8%.

So opened to suggestions on this.

My Hopnotoad recipe, i am using columbus in the late additions. I've already decided to scratch columbus in the early addition and use magnum. I'm debating pulling columbus completely and using Mosaic in this IPA. What are your thoughts? It would be a citra, amarillo, mosaic IPA, aka, a fruity citrus bomb.

Another new brewer question-

do most guys here rack their brew into a secondary fermenter? I did this on my first batch last weekend and it seems to have gone well. No evidence of infection and it looked like I got all of the beer off the yeast cake at the bottom. Beer appears to be gaining some clarity in the secondary container and sitting at 61 degrees.

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do most guys here rack their brew into a secondary fermenter? I did this on my first batch last weekend and it seems to have gone well. No evidence of infection and it looked like I got all of the beer off the yeast cake at the bottom. Beer appears to be gaining some clarity in the secondary container and sitting at 61 degrees.

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I think this has become the most asked question on this board from new brewers.

There are very few of us (if any) on this board who rack to the secondary for normal beers. The potential problems completely outweigh the benefits that secondary provides. there are plenty of times when you want to add fruit or other flavorings, when it would be worthwhile to transfer. But just for normal beers (hell I dry hop in primary) there is no reason to put your beer into the secondary.

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(hell I dry hop in primary)

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So this was my follow-up if you all had said racking was not necessary. So I would just toss the hops into the carboy, put my cap/airlock back on and just leave it? If that works I'll try it.